Thai Chicken Stir Fry with Cashews
Prep Time
20 minutes
Prep Notes
Grain-free, Dairy-free
This is a family favorite using healthy whole food anti-inflammatory ingredients! Hope you enjoy it!
Like videos? You can find me cooking this recipe on my YouTube channel using this link: https://youtu.be/Ut8aOZI30XU
Cooking Time
15 minutes
Yields
4 servings
Ingredients
5 medium cloves garlic, grated
3 Tbsp fish sauce
2 Tbsp tamari sauce or coco aminos
1 tsp honey
2 tsp arrowroot
3/4 tsp Black pepper
1/2 tsp Red chili pepper flakes
2 lbs boneless, skinless chicken thighs (about 4 large), cut into 1-inch cubes
1 Tbsp sesame oil
1 Tbsp olive oil
1 red bell pepper, stemmed, seeded, and sliced into thin strips
1 bunch scallions, cut into 1 inch lengths, white and light green parts
1/2 cup roasted cashews
Directions
- Make marinade for chicken: Grate garlic into a bowl. Add fish sauce, tamari, honey, arrowroot, black pepper, and red pepper flakes to garlic. Whisk all ingredients together.
- Wash and dry chicken. Cut into 1 inch cubes. Add chicken to marinade. Set aside for 15-20 minutes.
- Set a high heat under your wok. Add 1 Tbsp sesame oil and 1 tbsp olive oil. Drain chicken, reserving marinade in separate bowl for later on.
- Add chicken in a single layer to hot wok and turn down heat to medium low.
- While chicken is browning, cut up red pepper into julienne strips and prep scallions.
- Raise temperature to medium, add in red pepper, saute 3-4 minutes. Add in scallions, reserved marinade, and toasted cashews. Remix marinade before adding if necessary.
- Serve over quinoa, brown rice or cauli-rice.
- Enjoy!
Credit
Evey Schweig Health Coach
https://eveyschweig.com/apps/recipe/details/id/Tahi-chicken-Stir-Fry-with-Cashews
